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Appetizers
Warm Items…
Champinones en Salsa de Jerez
Crimini mushrooms sautéed with butter, garlic, and onion, then poached in a sauce of sherry, beef stock and spices. Served with garlic toast.
Kotopitta
Fillo dough pastry triangles stuffed with a spinach and feta cheese mix. Served with yogurt sauce.
Empanadila
Stuffed pastry with several combinations of vegetables and cheese fried golden crisp. Served with salsa.
Puff Pastry
Puff pastries variety of vegetarian/seafood/meat stuffings
Shrimp with peanut lime sauce
Large poached shrimp (peeled and deveined) served with a spicy lime-peanut sauce.
Stuffed Mussels
Black mussels (in the shell) stuffed with a rich red wine tomato sauce with capers and herbs. Served with garlic toast. portion of approximately 3 Prince Edward Island mussels.
Shrimp with Peach or Mango cream sauce
Portuguese Salmon Cakes with Citrus Aioli Sauce
Salmon with celery, lemon, cilantro, mint, and a touch of cayenne pepper. Served with a citrus aioli sauce.
(For in-house catering only)
Kofte
Small meatballs spiced with onion, parsley, dill, cumin, garlic, and paprika. Served with garlic-mint yogurt sauce
Lamb Meatballs
Ground lamb spiced with mint, onion, garlic, and cilantro. Served with yogurt sauce.
Chicken Kebabs (price varies according to size and marinade)
Cold Items…
Humus
Greg’s wonderful recipe for the flavorful Mediterranean garbanzo bean spread. Served with pita bread
Fresh Vegetable Platter
Combination of fresh vegetables (based on best available produce).
Served with garlic-mint yogurt sauce.
tray 20-30 servings
tray 40-50 servings
Fresh Fruit Plate
Combination of seasonal fruit.
Market price
Tortilla Espanola
A traditional oven-baked Spanish dish made with eggs, potatoes, onion, leek, garlic, and parsley (this dish has many variations including meat and seafood). Served at room temperature.
Cheese and Bread Platter (portion serves approx two person)
Any combination of the following:
Oregano-Feta cheese
Basil Goat cheese
Sun-dried tomato-basil Feta
Thyme Gorgonzola
Pine nut-Brandy Gorgonzola
Dill Feta
Home-marinated Olive and Bread Platter(portion serves approx two person)
Spicy Moroccan kalamatta olives, Sicilian orange olives, garlic green olives, lemon olives, Capers and pimento olives, garlic-olive oil olives dusted with ground walnuts.
Batido de Frijol Guero(portion serves approx two person)
A creamy Spanish Cannelloni bean spread with tahini, lemon juice, and garlic. Served with garlic toast.
Bruschetta(portion serves approx two person)
Fresh tomato, basil, olive oil, and garlic served on French bread.
(For in-house catering only)
Gambas a la Mayonesa(portion serves approx two person)
Baby shrimp poached in an herb stock, whisked with capers, pimento, lemon juice and our house aioli sauce. Served with toasted French bread
Tapanade(portion serves approx two person)
Kalamatta olive spread with anchovy, scallions, parsley, olive oil and garlic. Served with French bread
Capanata o Capunatina (portion serves approx two person)
Roasted eggplant, celery, kalamata olives, green olives, capers, and raisins tossed with a tomato sauce and served cold with pane
Nfigghiulata Antica (Sicillian bread roll) (portion serves approx two person)
Fresh bread dough rolled with sautéed steamed cauliflower, olives, onion, wilted spinach and provolone cheese oven baked and sliced in rounds.
Salads…
Price is for full plate salad not side
Panzanella
Italian bread salad with tomato, cucumber, red onion, basil, and a red wine vinaigrette.
Piyaz
Turkish navy bean salad with cucumber, red onion, scallions, tomato, parsley, and our house vinaigrette.
Black Bean
Black beans with scallions, red and green peppers, cilantro, cumin, and a lime-olive oil dressing.
Sweet Potato
Sweet potatoes, mango, onion, and red and green peppers, in a tangy sauce with walnuts, cilantro, and mango chutney.
Tangerine Pasta
Bowtie pasta with tangerines, kalamatta and nicoise olives, grilled red onions, and red leaf lettuce, with a red wine vinegar-Dijon dressing.
French Rice
Cold basmati rice with a blend of diced fresh vegetables, apples, currants, pine nuts and walnuts, with an orange-dill vinaigret
Egyptian Tabouli
Cracked wheat with red peppers, tomato, scallions, feta cheese, fresh mint, and cilantro, with a lemon-lime juice dressing.
Cucumber Tahini
Fresh cucumber and dill tossed with baby greens and a refreshing tahini dressing
Tomato Basil
Fresh tomato and basil with a balsamic vinegar and olive oil dressing.
Grilled Vegetables
Grilled zucchini, red and green peppers, onion, and tomato, with a balsamic vinaigrette dressing
French lentils with pimento, carrots, celery, red onion, scallions, parsley, habanero pepper flakes tossed with a red wine vinegar dressing.
Baked eggplant with garlic, lemon juice, olive oil and cilantro.
A salad of tomato, peppers, kalamatta olives, cucumber, onion, and feta cheese, with an oregano-white wine vinaigrette dressing.
Tomato, artichoke, cucumber, green pepper, onion, hard-boiled eggs, and niçoise olives tossed with a basil vinaigrette. Anchovies option with Tuna fish at market price
Baked salmon filet tossed with tomatoes, red onion, walnuts and baby greens with a Dijon-tarragon vinaigrette.
Fresh strawberries, avocado, red onion over a bed of spinach with a raspberry vinaigrette. Sprinkled with walnuts.
Tuna steak marinated in Moroccan spices, grilled and cubed, then tossed with tomato, red onion, red peppers, walnuts and baby greens with a Dijon-tarragon vinaigrette.
Market price
Mixed baby greens and tomatoes with house vinaigrett
Market price
Market price
Fresh salmon marinated in lemon and orange juice, seasoned with chili, garlic, brown sugar, and orange zest. Baked in butter sauce.
Market price
Salmon with currant Sauce
Fresh baked salmon in a sauce of currants poached in wine. Served with rice.
Market price
Sautéed large shrimp with a spicy mango cream sauce. Served with rice.
Caciucco alla Livornese (Livornese Seafood Stew)
Mussels, clams, white fish, salmon, squid, octopus, scallops, with tomato, onion, celery, leeks, carrots, fennel bulb, white wine, thyme, basil, and chili pepper.
Market price
Spanish rice dish with chorizo, chicken, red and green pepper, peas, onion and garlic, and a variety of seafood including white fish, little neck clams, black mussels, scallops, and shrimp.
Market price
Tuna marinated in turmeric, cumin, garlic, cilantro, hot peppers, lemon and orange juice, then grilled or baked. Served with rice pilaf.
Market price
Orange Roughy baked with thyme, crimini mushrooms, onion, tomato and a light cream sauce, topped with Gruyere cheese. Served with basmati rice.
Tuna marinated in turmeric, cumin, garlic, cilantro, hot peppers, lemon and orange juice then grilled or baked. Served with rice pilaf or couscous.
Bistecche alla Marsala with Polenta
Beef tenderloin cooked with prosciutto ham, marsala wine, and onion.
Top sirloin steak marinated in paprika-garlic sauce, grilled and served over an eggplant and parmesan béchamel sauce.
Beef tenderloin tips cooked with mushrooms and peppers in a red wine and tomato sauce. Served with pasta or rice pilaf.
Chicken stewed in a sauce of tomato, red and green pepper, carrots, onion, garlic, celery, Portuguese piri-piri hot sauce, and cinnamon. Served with rice pilaf.
Chicken sofrito
Baked or fried chicken breast (boneless) with a savory and spicy cilantro/ pepper puree salsa. Served with rice.
Pollo ala Milanese with Rice
Oven-baked chicken quarters or breast with a sauce of parmesan, dry vermouth, and Dijon mustard.
Oven-baked chicken quarters, prosciutto ham, cooked with a tomato sauce and green and red peppers, onion, garlic, white wine, port, and brandy.
Chicken breast, potato, carrot, onion, and spinach cooked in a curry and coconut milk sauce. Served with rice pilaf. Available with chicken.
Oven-baked chicken quarters (or breast only) in a sauce of orange zest, orange juice, Grande Marnier, and butter. Served with rice.
A stew of chicken, eggplant, carrot, zucchini, red pepper, tomatoes, chicken stock, cinnamon, curry, cilantro, and raisins. Served with rice pilaf or couscous.
Pork…
Center-cut pork tenderloin marinated in garlic, white wine and red pepper paste, sautéed with onion and potatoes, then stewed in marinade with baby neck clams and cilantro.
Thinly sliced pork tenderloin marinated in saffron, thyme, fresh rosemary, oregano, olive oil, and white wine vinegar, pan sautéed and served with a de-glazed sauce.
Whole tenderloin rubbed olive oil, salt, and pepper drilled with amix of fresh herbs and slow roasted til golden served in slices with a de-glazed sauce.
Baby back ribs in a hot marinade Seared on the grill and slow roasted Cajun style with a special sauce.
Jordandal pork chops
Thick cut chops marinated with hot sauce, Worchester, garlic, soy, olive oil, and lemon grilled and topped with honey dijaon mustard glaze.
Tender braised lamb with potato, peppers. carrot, apple, and tomato.
Served with couscous.
Tender cuts of lamb sautéed with a sauce of fresh tarragon, thyme, shallots and crème frâiche. Served with couscous.
Baby lamb chops
French cut baby lamb chops marinated with thyme, olive oil, and lemon grilled and topped with an aioli mayonnaise sauce.
Red and green peppers, tomato, onion, potatoes, zucchini, and dikon radishes stewed with garlic, parsley, cumin and other spices. Served with couscous.
Eggplant, carrot, peppers, yam, tomato, fig, apricot, French lentil, and garbanzo braised in their own juices with spices (cardamom, cinnamon, coriander, nutmeg) tagine style topped yogurt sauce.
Braised potato, yams, green and red peppers, zucchini, peas, and navy beans, in a light broth with paprika, garlic, and olive oil. Served with rice pilaf and garlic-mint yogurt sauce.
Potato and spinach cooked in a curry and coconut milk sauce. Served with rice pilaf.
Chopped penne pasta tossed with provolone, parmesan, and ricotta cheese and either spinach, mushroom, or a combination topped with cheese infused bread crumbs.
A combination of sweet potatoes, red potatoes, green beans, black-eyed peas, and garbanzo beans sautéed with onion, garlic, cloves, and vegetable stock
Zucchini and asparagus sautéed with a sage butter sauce and parmesan cheese. Served with saffron risotto with crimini mushrooms. In house catering only.
A few of a number of variations on this traditional Italian creamy rice dish:
Market price
Gorgonzola-Marsala wine cream sauce with crimini mushrooms, fennel, celery, leeks and shrimp or asparagus
Soups available upon request (many varieties of vegan, vegetarian, seafood, and meat based soups).
Brunch, lunch and dessert items upon request.
